So here we are at Gluten-Free Wednesdays (GFW) where you’ll find all kinds of gluten-free eating ideas—some that will make your fall fabulous and others that will be worth using all year long! GFW is the weekly blog carnival that I co-host with my friends Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures. If you’re a blogger, please link up your gluten-free eating ideas (following guidelines at the bottom of this post). Link up to any one of our GFW posts and your submission will show up on all three of our blogs. Plus, each week my co-hosts and I feature the readers’ favorite post and share the ones that caught our eye.

If you want to see and hear more from each of us, here are our blog and other social media links:

My Highlights from gfe and All Gluten-Free Desserts

~ On gfe:

Butterscotch Tassies from Sweet & Simple Gluten-Free Baking Cookbook with Giveaway ~ If you don’t know Chrystal of Gluten-Free Palate, let me introduce you. She creates those recipes that we all used to love before going gluten free and, yes, she makes them gluten free (and often dairy free). Recipes like Tassies, Red Velvet Cake, Carrot Cake, Pineapple Upside Down Cake, Pumpkin Pie, and Russian Tea Cakes. And she introduces us to new recipes like Turtle Brownies, Chocolate Shortbread Tarts, and, well, read the post and grab Chrystal’s Tassies recipe and enter the giveaway for her new cookbook!

~ On All Gluten-Free Desserts:

Apple Fritter Bites from In Johnna’s Kitchen ~ These delectable bites are Johnna’s gluten-free, dairy-free answer to Tim Horton’s gluten-full Apple Fritter Bites. Although apple is a stellar fall flavor, these treats will be welcome all year long!

The Most Popular Post on Gluten-Free Wednesdays Last Week

~ Soft Pumpkin Cookies from Tessa, The Domestic Diva ~ I don’t think any of us could resist this photo or the whole idea of Tessa’s yummy cookies! They’re gluten free and vegan, which makes them the perfect fall cookie for most of you reading.

~ Chicken Pot Pie from Gluten-Free Palate ~ Chicken Pot Pie is the ultimate comfort food to me. This lovely recipe from Chrystal gives you the option of one 10-inch pie or 6 smaller pies. Keep this recipe in mind for turkey leftovers, too. (And don’t forget to enter the giveaway for Chrystal’s cookbook!)

The Carnival

We appreciate your participation and are happy to share many of the links on social media sites. However, as much as we hate to put a damper on this fun carnival, entries that do not follow the guidelines will not be shared and will be deleted from the linky.

~ You must link back to one of the co-hosts.

~ Links should be about a gluten-free eating idea. While it doesn’t have to be a recipe, it should be food related.

~ Recipes should have gluten-free ingredients or options in the recipe (not elsewhere in the text).

Note: Linking up indicates you are giving permission for us to share your submitted photo and your link via social media or in next week’s post if it is selected as the most popular post for the week or featured as a highlight.

Comments

Fall. Pumpkin, pumpkin, pumpkin, apple,… PERSIMMONS! 🙂 Thought I’d change things up a bit with another seasonal fruit that tends to get neglected, but which I absolutely love in baked goods — sharing a persimmon chai bread this time around.

Audrey–I love that you added to my fall litany! I’m not on board with persimmons yet, but that’s probably because I haven’t been expose to them, so to speak. We have a wild persimmon tree on our mountain property and it was only when we’d left and were a few miles down the road that I saw another wild tree with ripe persimmons and bemoaned forgetting to check our tree. In any regard, your Persimmon Chai Bread looks AMAZING. Absolutely luscious.

Btw, I actually didn’t label all those picks of mine appropriately. Those Pumpkin Chocolate Chip Pancakes from Pocketfuls are vegan as well. 🙂

I’m with you on feeling warm and cozy from these delicious treats and a heart-warming, butt-warming fire in our wood stove this evening. 😉 I do love fall!

Persimmons are really great for baking — they kind of work like a custard, but also give baked goods a lot of moisture and a good texture, and they can act as an egg substitute too, so it’s a pretty versatile fruit. Once you get to know it, you’ll fall in love (no pun intended 😉 ). You’re lucky you can just pick them fresh like that!

Those pancakes look really great — thanks for the heads up. Pinning them now 🙂

Hey dear!–I’m playing catch up! There are so, so many of us who !LOVE! fall! 🙂 I have to agree on Johnna’s Apple Fritter Bites and to be honest, they have me thinking of other similar possible treats, too. 😉

Abbi’s birthday cupcakes are the bomb! Your Toasted Marshmallow Frosting is simply brilliant. Now that you mentioned the torch factor in your post, you’ll have tons of pyromaniac mom bakers ready to make these for sure!

Hi Vicky–I do love your granola! I’ve got oats and pepitas that I can use. Just need to pick up some more nuts. And I agree with your favorite way to enjoy this granola—with a banana and almond milk. 🙂

Thanks so much for sharing with us! Hope you’ll link up again this week. Remember that older posts are just as welcome as new ones. 😉

[…] – If you can eat eggs and want to, just sub 2 regular eggs for the flax eggs. 3.2.2807 Linking this to Gluten-Free Wednesdays (GFW), the weekly blog carnival that Shirley of gfe gluten-free easily, Linda of The Gluten-Free Homemaker and Lynn of Lynn’s […]

About Shirley

Gluten free since June 2003, my passion is educating folks on gluten issues (celiac and more) and showing how eating gluten free can be easy if you focus on "real" foods versus processed and specialty foods.Read more...